Vegetable Curry Recipe

Chef Tara Patel shows the quick method of vegetable curry.

Recipe

Ingredients

  • 1 cup chopped potatoes
  • 1 cup chopped red bell papers
    • 1 cup chopped green bell peppers
    • 1 cup chopped tomatoes
      • 1 cup chopped cauliflower
      • 3 stems curry leaves
        • Chopped cilantro (for garnish)
        • Cashew nuts (for garnish)
          • finely chopped mild green chillies
          • grated ginger
            • lemon juice
            • butter
              • 1 tablespoon cumin seeds
              • 1 ½ teaspoon garam masala powder
                • 1 teaspoon black pepper powder
                • 2 teaspoon fennel seeds
                  • 1 ½ teaspoon coriander powder
                  • 1 tablespoon salt
                    • ½ cup water

Method

  1. Heat the non-stick pan in a stove. Add the butter to the pan and let it melt. Once melted add the cumin seeds, green chillies and ginger and sautéed the mixture until it is roasted.
  2. Add the potatoes first and stir well. Then add the red and green bell peppers and one stem of curry leaves (not the stem just the leaves) and give a good mix.
  3. Add coriander powder, garam masala, black pepper powder, fennel seeds and salt and mix it well, while reducing the heat. Close the pan with a lid and let the vegetables cook for 10 minutes.
  4. Add the cauliflower and ½ cup of water and mix the curry well while increasing the heat a bit.
  5. Add the tomatoes once all the spices and the other vegetables are cooked well. Cover the pan with a lid and cook for 2 minutes.
  6. Tip: Add a bit of lemon juice before you serve the curry.